In Egypt, next to the colocasia, it is the cichorium that is held in the highest esteem, a plant which we have already spoken2156 of under the name of wild endive.2157 It springs up after the rising of the Vergiliæ, and the various portions of it blossom in succession: the root is supple, and hence is used for making withes even. The anthalium2158 grows at a greater distance2159 from the river; the fruit of it is round,2160 and about the size of a medlar, but without either kernel or rind; the leaves of the plant are similar to those of the cyperus. The people there eat the fruit of it cooked upon the fire, as also of the œtum,2161 a plant which has a few leaves only, and those extremely diminutive, though the root is large in proportion.2162 The arachidna,2163 again, and the aracos have numerous branchy roots, but neither leaves nor any herbaceous parts, nor, indeed, anything that makes its appearance above ground.

The other plants that are commonly eaten in Egypt are the chondrylla,2164 the hypochœris,2165 the caucalis,2166 the anthriscum,2167 the scandix, the come, by some persons known as the tragopogon,2168 with leaves very similar to those of saffron, the parthenium,2169 the trychnum,2170 and the corchorus;2171 with the aphace2172 and acynopos,2173 which make their appearance at the equinox. There is a plant also, called the epipetron,2174 which never blossoms;2175 while the aphace, on the other hand, as its flowers die, from time to time puts forth fresh ones, and remains2176 in blossom throughout the winter and the spring, until the following summer.